Are you tired of complicated recipes that take hours to prepare? Get ready to revolutionize your dinner routine with this incredibly simple Crockpot Chicken Salsa and Rice! This mouthwatering Mexican-inspired dish combines tender, juicy chicken, zesty salsa, and sweet corn, all effortlessly slow-cooked to perfection. In just 10 minutes of prep time, you'll create a restaurant-quality meal that will have your family begging for seconds - no culinary skills required!
Prep Time: 10 mins
Cook Time: 4 hrs
Total Time: 4 hrs 10 mins
Cuisine: Mexican
Serves: 4 servings
Ingredients
- 2 cups cooked rice
- 1 pound chicken breasts
- 1 cup salsa
- 1 cup corn, frozen or canned
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt to taste
Instructions
- Prepare the chicken breasts by patting them dry with paper towels and trimming any excess fat.
- Place the chicken breasts at the bottom of the crockpot in a single layer, ensuring they are not overlapping.
- Sprinkle cumin, chili powder, and salt evenly over the chicken breasts to season them thoroughly.
- Add the frozen or canned corn on top of the seasoned chicken.
- Pour the salsa over the chicken and corn, making sure to cover the chicken completely.
- Cover the crockpot with its lid and set to cook on low heat for 4 hours. This slow cooking method will help the chicken become tender and absorb the salsa flavors.
- After 4 hours, carefully remove the chicken and shred it using two forks, pulling the meat apart into bite-sized pieces.
- Return the shredded chicken to the crockpot and mix with the salsa and corn.
- Serve the chicken mixture over the pre-cooked rice, ensuring each serving gets an equal portion of chicken, salsa, and corn.
- Optional: Garnish with fresh cilantro, sour cream, or sliced avocado for additional flavor and presentation.
Tips
- Choose the right salsa: Opt for a medium or mild salsa to control the heat level, ensuring a crowd-pleasing meal.
- Chicken selection matters: Use boneless, skinless chicken breasts for the most tender and easy-to-shred result.
- Rice preparation: Use pre-cooked rice to save time, or cook rice separately while the chicken is finishing in the crockpot.
- Prevent dryness: Ensure the salsa completely covers the chicken to keep it moist during slow cooking.
- Customize your toppings: Experiment with garnishes like fresh cilantro, diced avocado, or a dollop of sour cream to add extra flavor and texture.
- Make it ahead: This recipe is perfect for meal prep - it stores well in the refrigerator for 3-4 days and reheats beautifully.
Nutrition Facts
Calories: 351kcal
Carbohydrates: 35g
Protein: 39g
Fat: 5g
Saturated Fat: 1g
Cholesterol: 93mg
